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Gluten-Free Cornmeal Thumbprint Cookies

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A startling number of people these days are reporting gluten sensitivities, and gluten-free baking has become an important subspecialty for recipe developers. We love the flavor and texture of these tender cornmeal-based cookies, and the way the raspberry flavor complements the corn.

Instructions

Preheat your oven to 350° and set 2 racks to the middle positions, with space in between. Line 2 baking sheets with parchment paper (or grease lightly with butter).

In a medium-size bowl, whisk together the baking mix, cornmeal, baking powder, and salt. Using a standing or handheld mixer, beat the butter and brown sugar in a large bowl until fluffy, about 2 minutes. Add the eggs and vanilla and beat. Add the dry ingredients and beat until smooth.

Portion the dough into 1-½-inch balls, and arrange them 2 inches apart on the baking sheets. Press each with your thumb; then fill each depression with a teaspoon of jam. Bake until just barely golden brown on the bottom, 10 to 12 minutes, rotating the pans halfway through.